Imperial soup

Preparation:

Preparation: Beat the eggs a little in a bowl, then add all the other ingredients and mix everything well. Pour the mixture into a non-stick pan or a normal pan with baking paper. The pan should be large enough for the layer of dough to be thin. Put in the oven at 200 degrees for about 15 minutes. For cooking, you must adjust so that the pasta is dry but does not 'color' too much on the surface. You take it out of the oven and (when it's cold, otherwise I'll read your fingers) you cut it into small cubes (I like it very small). Cook in meat broth for about 5 minutes. What you don't use you can put it in the freezer and use it even a month later.